Potatoes - peeled, minimum one per person
Paul Newman's classic salad dressing
Onion - one or two (depends how much salad you're making)
Finely chopped Bacon - chopped into small pieces
Eggs - one per two potatoes
Mayonaise - recommend the Canadian mayo "Best Foods", otherwise a proper egg
Seeded Dijon mustard
Boil the potatoes and then chop them into chuncks.
Put into the bowl you are going to serve in and pour some Paul Newman's classic
salad dressing over them. This will absorb into the potatoes, giving them a
Fry the onion and bacon. Put in the bowl with the potatoes.
Hard boil the eggs. Slice into pieces. The easiest way to do this is to use
one of those egg slicers and cut the egg one way, then turn it around on the
slicer and cut the other way. Add to the potatoes.
In another bowl mix the mayonaise - should be a generous ammount, enough to
make the salad creamy - with a few teaspoons of mustard (amount depends on the
quantity of mayo).
Add the mixed mayo/mustard to the potato mix. The potatoes should be well covered
with mayo. And enjoy!